Routine Inspection
Jan 7, 2026
1 recorded violation
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
In the sandwich deli case, measured cheeses and deli meats from 48-55F. Per PIC, cheeses and deli meats were transferred from the walk-in cooler in the morning (more than 4 hours prior to temperature measurement). Observed cheeses and deli meats are packed together and wrapped in plastic, and are not making direct contact with the insert. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] Cheeses and deli meats were voluntarily condemned and discarded. See VC&D form. Ensure foods are making direct contact with the insert coolers.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial record from Santa Clara County Department of Environmental Health, Jan 7, 2026 · Original Source